Honey Garlic Meatballs with Cauliflower Mash

Appetizer turned into a meal

Honey garlic meatballs were my contribution to Christmas Eve dinner this year along with a jalapeno popper cheese ball! I loved the honey garlic meatballs so much that I decided to make a meal out of them. I just tweaked the ingredients a little bit to lower the calories and paired it with cauliflower mash, roasted broccoli, and red peppers. It was a pretty quick meal prep to prepare and it turned out delicious

Instant Pot or not

I cooked the honey garlic meatballs in my Instant Pot for this recipe. If you don’t have one just follow the baking directions on the package for frozen turkey meatballs. Then, simmer the sauce in a small pot until its thickened a bit, no more than 5 minutes once it’s brought up to a simmer. Once the meatballs are finished cooking put them in a large bowl with the sauce and toss to coat the meatballs in the yummy sauce.

Substitutions

If you can afford more calories in your meal you can swap out the cauliflower mash for rice or potatoes. Also, you may serve it with any extra veggies you feel like! You could easily use pork or beef meatballs if you don’t want to use turkey meatballs also.

Cauliflower Mash

Roasted Veggies

Instructions

Honey Garlic Meatballs

Place the frozen meatballs into the instant pot bowl with the water. Put the lid on and set the valve in the sealed position. Use the manual high-pressure setting and set for 6 minutes.

When the meatballs are finished cooking you can either quick release by releasing the valve or wait for the pressure to come down on its own. Once the pin drops you can remove the lid and drain liquid from the meatballs.

Press the Sautee button on your instant pot and add in the rest of the sauce ingredients. Sautee, mixing the meatballs in the sauce often for about 4 minutes just for the sauce to thicken and coat the meatballs.

Cauliflower Mash

Wash your instant pot bowl and put a vegetable steamer at the bottom of the pot. Add all the chopped cauliflower and 1 cup of water. Put the lid on, switch the valve to the sealing postion and use the steam funtion set to 15 minutes.

Once the cooking is done allow the instant pot to naturally release pressure for about 5 minutes and then quick release by openeing the valve. When the pin drops you can open the lid.

Scoop the cooked cauliflower into a bowl and add in the remaining ingredients and mash with a potato masher to your desired consistency.

Roasted Vagetables

Preheat the Oven to 400 degrees celcius

In a large bowl add all the chopped veggies and the olive oil and mix to coat all the veggies with the oil.

Spread the veggies onto a cookie sheet and season with salt and pepper. Bake for 25 minutes.

Portion everything equally into 10 containers and refridgerate or freeze for up to 3 months.

Welcome

Hi there, I'm Stephanie Liden. I LOVE cooking but I'm a busy mom of two who wants to reach a healthy weight. Follow along on my weight loss journey and learn how I have succeeded with meal prep and calorie counting.

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